Ingredients
Creamy Mustard Sauce
- 1/2 cup real mayo or hummus for vegan option (adjust to desired thickness)
- 1/4 cup Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 – 1/2 teaspoon sweet paprika or regular paprika, to taste
- 1 teaspoon lemon juice
- Optional: 1/4 teaspoon ground mustard
- Optional: 1 teaspoon dried herbs (chives, parsley, dill, etc.)
- 1/4 cup olive oil
- 1–2 Tablespoons honey or agave nectar
- Kosher salt, to taste
- Black pepper, to taste
Sautéed Brussels Sprouts
- 1 Tablespoon olive oil
- 1 teaspoon minced garlic
- 1 1/2 to 2 lbs Brussels sprouts, trimmed and quartered or sliced in half (about 5 cups)
- 1 shallot (sliced) or 1/3 cup red onion slices
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper
Garnishes/Mix-ins
- Grated Parmesan or dairy-free cheese of choice
- Fresh thyme
- Optional – Fresh or dried cranberries
Instructions
- Make the Creamy Mustard Sauce: In a small mixing bowl or food processor, combine the mayo or hummus, Dijon mustard, onion powder, paprika, lemon juice, ground mustard (if using), dried herbs (if using), olive oil, honey or agave nectar, kosher salt, and black pepper. Mix or blend until the sauce becomes creamy and smooth. Adjust thickness with more olive oil or mayo/hummus if desired. Taste and adjust seasoning.
- Prepare Brussels Sprouts: Wash the Brussels sprouts thoroughly, remove the stems, and slice them in half or quarters depending on size to ensure even cooking.
- Sauté Garlic and Vegetables: Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium heat until the oil shimmers. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned to avoid bitterness. Add the prepared Brussels sprouts and sliced shallot or red onion. Sauté the mixture over medium to medium-high heat for 6-8 minutes until the sprouts are tender and begin to brown.
- Caramelize with Balsamic Vinegar: Add 2 teaspoons of balsamic vinegar to the pan and continue sautéing for another 1-2 minutes to caramelize the sprouts. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper or to taste.
- Add Creamy Mustard Sauce: Reduce the heat to medium-low and stir in half a cup of the prepared creamy mustard sauce. Mix thoroughly to coat the Brussels sprouts. Cook on low heat for 3-5 minutes, allowing the sprouts to become fully tender and well-coated with the sauce.
- Garnish and Serve: Remove the skillet from heat. If desired, toss the sautéed Brussels sprouts with freshly grated Parmesan or a dairy-free cheese alternative and sprinkle fresh thyme leaves over the top. Serve immediately, either hot or cold according to preference.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Sauce can be reserved for other uses or reheating.
Notes
- Brussels sprouts pair well with acid, which balances and enhances their flavor; balsamic vinegar is recommended for browning but feel free to try other types of vinegar.
- If serving the salad cold, add a handful of roasted nuts, fresh cranberries, or a sprinkle of feta just before serving to add crunchy texture and fresh flavor.
- For a vegan option, substitute real mayo with hummus and use a dairy-free cheese for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
